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Cornflake Cookies

Close up of a pile of Cornflake Cookies

Cornflake Cookies are a classic cookie from my childhood.  They turned up on special occasions, and could be found quite often in my school lunchbox as a welcome treat.

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You’ll get around 20 large cookies (or a lot more if you make little ones).  If you make them small you can have 2 or 3 and not feel as guilty.  hahaha. 

I think you all know by now my Mum didn’t like to cook much, and I did most of the cooking when I was old enough to hold a fry pan.  My Nana was the cook in the family.  She was brilliant, and I wish I had taken more notice of how she cooked.  I don’t ever remember her looking up a recipe, they were all in her head.  By the time I was ten she lived in another state, so it was just too far for weekend visits.  Nana never made these cookies that I can remember but Mum would buy them from fetes and the like as I was growing up.  Easy cornflake cookies are very yummy.

Cornflake Cookies

5 from 6 votes

5 stars tells us you love the recipe

An Australian classic. Cornflake cookies invoke fond memories, as a snack after school, or for any festive occasions with kids.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Difficulty Easy
Course Afternoon Tea, Lunch Box Treat, Morning Tea
Cuisine Australian
Servings 25 approx
Method Conventional


  • 1 Stand mixer


  • 130 g Butter
  • 130 g Brown Sugar
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 230 g Flour Self-Raising
  • 1 cup Sultanas
  • 1 1/2 cups Cornflakes lightly crushed you may need more I did.


  • Preheat oven to 180 degrees.
  • Wash and soak sultanas in hot water
  • Line 2 baking trays with baking paper unless you’re using our USA trays then don’t bother.
  • Use an electric beater to beat together the butter, sugar and vanilla in a large bowl until pale and creamy.
  • Add eggs, 1 at a time, beating well after each addition until combined.
  • Fold in flour and sultanas until combined.
  • Place the cornflakes on a plate. (I say bowl)
  • Use your hands to roll tablespoonfuls of the cookie mixture, press them into the cornflakes.
  • Place into oven swapping trays halfway through cooking, for 18-20 minutes or until golden. Please check your cookies 5 minutes earlier. Oven times are always a suggestion. Your oven and mine will be different.
  • Set aside on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • Recipe Tips
  • Cornflake Biscuit dough is suitable for freezing. Roll into a sausage and wrap in baking paper. Freeze for up to two months.
  • Chocolate chips can be substituted for sultanas.
  • Dried cranberries and pepita’s make for a delicious alternative.

Want to know more?

We have another variation “Cornflake Cookies (or chocky rocks)“, which as the title implies has an addition of chocolate.

Or maybe you’d like to know more about our popular Bake Club Online.

Bake club online


  1. 5 stars
    Great recipe I used 2 spoons to manage dough & coat it’s easy & delicious cookies thank you!

    1. I’m sorry Debbie, It took 18 minutes in my oven. Whenever you see any recipe give a time you should always check yours a few minutes more. Every oven, baking tray is different.

5 from 6 votes (5 ratings without comment)

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